Pâté d'Anguille (Eel Pâté in Pastry)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eel
- butter
- raw mushrooms
- shallots
- parsley
- ordinary pastry (pâte ordinaire)
- forcemeat (farce)
Instructions
- Skin the eel and lift the fillets; cut them into aiguillettes.
- Stiffen the aiguillettes in butter with raw mushrooms and chopped shallots and parsley; let them cool.
- Line a buttered rectangular mould with ordinary pastry.
- Garnish the bottom and sides with forcemeat.
- Fill the mould with alternate layers of forcemeat and aiguillettes.
- Cover with a sheet of pastry, seal it on the lightly moistened edges and form the crest, pinching it inside and out.
- Finish the lid with pastry leaves in superposed rows running from the edges to the centre.
- Complete with one or more sheets cut with a fluted cutter, leaving an opening in the middle for the steam to escape.
- Gild the top and bake in a good moderate oven, allowing about 30 minutes per kilogramme.